Name: Jackfruit Curry (Kathal Subzi) recipe
Ingredients: 1 tablespoon vegetable oil;1 tablespoon cumin seeds;4 green chile peppers, sliced;2 tablespoons grated fresh ginger;4 cloves garlic, minced;1 large onion, chopped;1 tablespoon white sugar;2 large tomatoes, chopped;2 tablespoons tomato paste;1 tablespoon ground turmeric;1 tablespoon ground coriander;1 teaspoon red chile powder;2 (20 ounce) cans jackfruit, cut into 2-inch pieces;1 teaspoon garam masala;salt to taste;1 tablespoon chopped fresh cilantro

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Ingredients

1 tablespoon vegetable oil 1 tablespoon cumin seeds 4 green chile peppers, sliced 2 tablespoons grated fresh ginger 4 cloves garlic, minced 1 large onion, chopped 1 tablespoon white sugar 2 large tomatoes, chopped 2 tablespoons tomato paste 1 tablespoon ground turmeric 1 tablespoon ground coriander 1 teaspoon red chile powder 2 (20 ounce) cans jackfruit, cut into 2-inch pieces 1 teaspoon garam masala salt to taste 1 tablespoon chopped fresh cilantro

Nutrition Info

258.8 calories carbohydrate: 33.8 g cholesterol: : - fat: 11.4 g fiber: 7.7 g protein: 3.4 g saturatedFat: 0.7 g servingSize: - sodium: 685.2 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic, cook for 2 to 3 minutes. Add onion and sugar, cook and stir until onion is almost browned, 5 to 10 minutes.
Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
Transfer onion and tomato mixture to a food processor, process into a smooth paste.
Pour paste back into the saucepan. Add jackfruit, cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

Recipe Yield

4 servings

Recipe Note

Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

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